Shakshuka with eggplant recipe

Shakshuka is one of my favorite easy and healthy breakfast. The ingredients are the simplest but I can eat it every day and not just for breakfast. Shakshuka is a classic Israel and North African dish.

shakshuka with eggplant

The traditional version of shakshuka uses a vegetarian stew of tomatoes, red pepper, onions and spices as the base with eggs poached on top. I like to add eggplant and a little garlic to make the taste brighter. You can also add feta or goat cheese and adapt it to your taste. Usually I serve shakshuka in the frying pan right away with a good piece of fresh warm bread ...

shakshuka recipe

Ingredients

1 medium onion, chopped

1 red bell pepper, seeded and diced

1 eggplant, chopped

3 large tomatoes, chopped or 14,5 oz can diced tomatoes

2-3 garlic cloves, chopped

5 large eggs

1 tsp smoked paprika (optional)

1/2 tsp cumin (optional)

salt and pepper, to taste

1 small bunch fresh parsley and fresh dill, chopped

olive oil

shakshuka ingredients

1. Heat 3 tbsp olive oil up in a large skillet. Add the chopped onions and red bell pepper and cook for 3-5 minutes or until the vegetables have softened

2. Then add chopped eggplant and a little bit of water, cover and cook an additional 3-5 minutes

3. Add diced tomatoes or pour the can of tomatoes and juice into the pan and cook for a few minutes. Add finely chopped garlic, season with salt and pepper and additional seasoning on your choice (smoked paprika, cumin). Using a spoon, make 5 wells and crack the eggs into each well. Sprinkle eggs with the salt. Cover the pan with the lid and cook until the egg whites are done. About 5-6 minutes for runny yolks